- 500g pack Asda Ready to Roll Shortcrust Pastry
- Flour, for rolling out
- 300g Asda Pecans
- 3 large free-range eggs
- 100g light soft brown sugar
- 150g golden syrup
- 4 tbsp maple syrup
- 50g butter, melted
- 1 level tsp cornflour, mixed with 2tsp cold water
Roll out the pastry on a lightly floured surface and use it to line a 20cm square, shallow tin. Prick the base and chill for 30 minutes.
Pre-heat the oven to 200C/180C Fan/Gas 6. Lay a piece of foil inside the pastry and weigh it down with rice or dry beans. Bake for 10 minutes. Remove the foil and rice (or beans) and return to the oven for 5 minutes to cook the base.
Reduce the oven temperature to 160C/140C Fan/Gas 3. Chop half the pecans and put into the pastry case in an even layer.
Lightly whisk the eggs. Add the sugar, golden and maple syrups, butter and cornflour paste, and whisk until evenly blended. Pour into the pastry case and arrange the other half of the nuts on top.
Bake for about 35 minutes, until the filling is just set. Allow to cool, then cut into squares.